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Almond Ice Cream Recipe


Veg CD DP 45mins plus chilling


Serve 4      Cold Vegetarian  Nuts Ices  Desserts Gluten Wheat free

100g/4 oz Almonds
800ml/26 fl.oz Milk
7 Egg Yolks
175g/6oz Caster Sugar
A few drops of Almond Essence



1. Crush the almonds in a mortar and pestle with a few drops of water or grind in a food processor.

2. Put into a saucepan together with the milk and leave to soak for 15 minutes.

3. Place the saucepan over a low heat and bring to the boil. Remove from heat, strain and keep warm.
4. In another saucepan, beat together the egg yolks and sugar until pale and creamy then gradually add the strained milk beating well.

5. Cook over a very low heat stirring continuously with a wood spoon until the cream begins to thicken. Remove from heat.

6. Add the almond essence and strain into a freezer proof plastic container. Cover with an airtight lid and leave to cool for at least 20 minutes.

7. When cold, place in the freezer. After an hour, remove and beat vigorously to break up any ice crystals. Cover and re-freeze until required.

End of instructions



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Key techniques required to make this recipe



Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Main equipment required to make this Recipe


Two saucepans

Mixing Bowl

Wooden or Plastic Spoon

Freezer proof container


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